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Homemade Pumpkin Roll Recipe

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 8

Ingredients
  

  • For the Cake:
  • 1/4 cup of powdered sugar to sprinkle on your towel
  • 3/4 cup of flour
  • 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of cinnamon
  • 1/2 tsp of ground cloves
  • 1/4 tsp of salt
  • 3 eggs
  • 1 cup of sugar
  • 1 can of 100% Pure Pumpkin
  • Filling
  • 8 oz of cream cheese softened
  • 1 cup of powdered sugar sifted
  • 1 stick of butter softened
  • 1 tsp of vanilla

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit and grease a 15 x 10-inch jelly-roll pan. Line pan with wax or parchment paper and lightly spray with cooking spray. A jelly-roll pan is a baking sheet around these dimensions: 12½ x 17½ by 1 inch
  • Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
  • In a bowl, mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
  • Using a stand mixer or a hand mixer, in a separate bowl, beat the eggs and granulated sugar until thick (this takes a bit of time).
  • Add the pumpkin to the egg mixture and continue to beat until well mixed.
  • Gradually, add in your flour mixture and mix.
  • Spread the batter on your prepared pan with paper.
  • Bake for 11 to 15 minutes or until top of cake springs back when touched.
  • Immediately loosen and turn cake over onto the prepared towel. Carefully peel off paper.
  • Roll up the cake and towel together, starting with the narrow end, and cool on a wire rack.
  • In a medium sized bowl or stand mixer, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
  • Unroll the cake and spread the cream cheese mixture over cake evenly.
  • Roll the cake up again and wrap in plastic wrap.
  • Refrigerate for at least one hour before serving.